N347 Vegetable udon curry

You could also serve this with rice, but if you do, use only half the quantity of dashi, because this curry is made slightly soupier to go with the noodles.

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Prep 15 min Infuse Overnight (optional) Cook 35 min Serves 4

Ingredients

For the dashi

• 2 x 12cm pieces kombu

• 1 litre cold water

For the curry

• 2 tbsp butter

• 4cm knob fresh ginger, peeled and finely grated

• 1 onion, peeled and sliced

• 1/2 aubergine, diced

• A pinch of salt

• 1 carrot, peeled and chopped into chunky slices

• 200g potato (floury will be softer, waxy will be firmer), peeled and chopped

• 1 tbsp Japanese curry powder

• 2 tsp garam masala

• 2 tbsp mirin, or sake